Flourless Chocolate CakePosted: February 15, 2013
- 2 cups semisweet chocolate chips
- 1 stick butter
- 1/4 very strong coffee
- 6 whole eggs, beaten until frothed
Preheat the oven to 350 F.
Butter the bottom and sides of a 8 inch spring form pan/
Cut a piece of parchment paper to fit the bottom of the pan.
Using a double boiler, combine the chocolate chips, butter, coffee and melt, whisking often. Heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring.
Remove from the heat and stir in the eggs until the mixture is smooth. Pour into the parchment paper-lined pan. Bake for 22 minutes; the cake will not be completely set in the middle. Cool, cover loosely, then chill for 6 to 8 hours, or overnight.
When ready to serve, remove the cake from the refrigerator and allow to sit for 10 minutes.
I serve it with raspberries on the top.